Directions

One serving = two cups. Makes 15 servings.

There's planning ahead but, except for the chopping and slicing, not that much prep. Plonk the cooked bones and scraps in a stock pot, cover with water and simmer for 2 hours. Aim for approx 20 cups of broth. Strain, cool overnight, remove fat layer.

Chop onions, celery, carrots and saute in the olive oil in the bottom of a large stock pot. Add broth, water and remaining vegetables. SImmer up to two hours, then add turkey.Season with salt pepper and thyme and fine herbs to taste.